Vegan Soup
Ingredients
- pad Thai rice noodles
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 1/2 knobs ginger, peeled & grated
- 1 cup chopped broccoli
- 1 Lg, purple carrot, julienned
- 1 Lg. orange carrot, julienned
- 1 Lg. yellow carrot, julienned
- 6 kale leaves, stems removed & chopped
- 1 cup peas
- 4 Tbsp red curry paste
- 1 Tbsp turmeric, powder
- 1 tsp sea salt
- 1 1/2 Tbsp maple syrup
- 1 14oz can coconut milk, cream on top only
- 4 cups vegetable broth
- toppings: cilantro, avocado
Preparation
Heat oil in a large dutch oven/pot over medium heat
Sauté onion, garlic and ginger until onion becomes translucent
Add remaining vegetables and continue to sauté for a few minutes
Add curry paste, turmeric, salt and syrup
Stir for a few more minutes
Add coconut milk/cream and broth
Simmer allowing ingredients to marry